Pumpkin Cheesecake

This is wonderful! One important tip: make sure your cream cheese is at room temperature or you will get lumps in your cheesecake.



Pumpkin Cheesecake (Paula Deen)


Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Oreo Cheesecake

I've made cheesecake in the past, but this was my first time with Oreo cheesecake. It tasted great but the crust was a bit hard. That was probably my fault, but regardless it tasted great. I would make it again.



Oreo Cheesecake (Kraft Foods)

Ingredients:
1 pkg. (1 lb. 4 oz.) OREO Chocolate Sandwich Cookies, divided (I used reduced fat)
1/3 cup margarine or butter, melted (I used butter)
3 pkgs. (8-oz.) cream cheese, softened (I used 2 regular and 1 low fat)
3/4 cup sugar
4 eggs
1 cup sour cream (I used light)
1 tsp. vanilla extract
Whipped cream, for garnish
Additional OREO Chocolate Sandwich Cookies, halved, for garnish (I didn't have any left)

Directions:
Finely crush 30 cookies and coarsely chop remaining cookies; set aside. Mix finely crushed cookie crumbs and margarine or butter in bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.

Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust. Bake at 350°F for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil for the last 15 to 20 minutes of baking).

Cool on wire rack at room temperature. Refrigerate at least 4 hours.

Remove side from pan; garnish with whipped cream and cookie halves to serve.